Chinese Five Spice Salmon With Ginger Broth

• 2 cups chicken stock
• 3 cms fresh ginger, finely sliced
• 4 star anise
• 1 tablespoon orange zest
• 600 g salmon fillets, boneless
• salt and pepper
• 2 tablespoons chines five-spice powder
• 2 tablespoons sunflower oil
• 1 bunch bok choy, trimmed
• 2 tablespoons light soy sauce

1. for broth - place stock, ginger, star anise and zest in saucepan.
2. Bring to boil, set aside for 20 minutes for flavours to infuse.
3. Cut salmon into 4 portions.
4. Season with salt and pepper.
5. Dust with five spice powder to coat.
6. Heat a little oil in fry pan.
7. Add salmon skin side up, cook 3 - 4 minutes to brown.
8. Turn over and cook 2 minutes more.
9. Cut bok choy into half lengthways, cook in boiling, salted water 2 minutes then drain.
10. Strain broth, reheat, add soy sauce.
11. Serve by placing bok choy onto base of deep plate, top with salmon and pour over a little hot broth.

chicken stock, ginger, anise, orange zest, salmon, salt, chines fivespice, sunflower oil, bok choy, soy sauce

Taken from www.food.com/recipe/chinese-five-spice-salmon-with-ginger-broth-457256 (may not work)